Our monthly Pizza at Matt’s Bar get together is not the same without the token pizza dish served at the buffet table. It doesn’t matter what else we’re serving, there will always be pizza at the bar. While researching dishes for my Foodbuzz 24, 24, 24 Cooking with Edible Flowers entry, I came across a recipe that used nasturtium flowers and salmon as pizza toppings. Taking the same idea and modifying it by using a homemade herbed pizza dough and adding nasturtium leaves, a couple of slices of tomatoes and mozarella cheese, I got the perfect pizza for my Foodbuzz party at Matt’s bar!
Herbed Pizza Dough (adapted from Napa Valley Lavender Company’s Lavender Pizza Dough recipe)
- 1 package active dry yeast
- 3/4 cup lukewarm water (110 degrees)
- 2 c bread flour
- 2 tbs olive oil
- 1/2 tsp salt
- 2 tsp herb de provence
- In a bowl, combine the yeast, ¼ cup warm water, and ¼ cup flour. Let it stand for 30 minutes.
- Add the remaining 1 ¾ cup flour, ½ cup warm water, olive oil, salt, and herbs. Mix the dough thoroughly and turn out onto a floured surface.
- Knead until smooth, elastic, and a bit tacky to the touch approximately 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with plastic wrap and let the dough rise in the refrigerator overnight.
- 4 slices tomatoes
- 5 – 6 fresh nasturtium flowers
- 5 – 6 fresh nasturtium leaves
- 1 cup shredded mozarella cheese
- olive oil
- Take pizza dough out of refrigerator and bring to room temperature.
- Using your fingers, stretch dough to a 10 inch diameter. Let rest for 30 minutes. Preheat oven to 450F.
- Drizzle pizza dough with olive oil. Spread mozarella cheese. Add tomaotes and nasturtium leaves.
- Bake until crust is light brown and crisp, about 8 – 10 minutes. Remove from oven and add nasturtium flowers.
- Cut and serve.